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Spaghetti With Spinach Pesto And Almonds

21st.Century.Chef's picture
Ingredients
For spinach pesto
  Blanched slivered almonds 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm)
  Olive oil 1 Cup (16 tbs)
  Spinach leaves 1⁄4 Pound, coarsely chopped (2 Cups, Firmly Packed)
  Packed italian parsley 3⁄4 Cup (12 tbs) (1 Small Bunch)
  Grated parmesan cheese 2 1⁄2 Ounce (1/2 Cup)
  Vegetable oil 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Spaghetti 3⁄4 Pound
Directions

1. Prepare the Spinach Pesto: Place the almonds in the container of an electric blender or food processor. Cover and whirl until the nuts are finely ground; do not overgrind. Add the garlic; whirl until the garlic is finely chopped. Add the olive oil, spinach and parsley; whirl until the mixture is evenly chopped but still slightly chunky. Stir in the Parmesan cheese and the salt and pepper to taste.
2. Bring a large pot of water to a rolling boil over high heat. Add the vegetable oil and the 1/2 teaspoon salt. Add the spaghetti. Cook until al dente, firm but still tender, 10 to 12 minutes. Drain the spaghetti and toss with the pesto. Transfer the spaghetti to a serving bowl. Pass extra Parmesan cheese.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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